Octopus mayonnaise is a smooth, flavorful cream made from an ingredient that often ends up down the drain: the cooking liquid.
When I cook octopus, I always like to experiment, and this time I was inspired by one of Chef Cannavacciuolo’s clever and surprising ideas.
I tried it to accompany one of my dishes and I must say I was won over immediately: it’s easy to make, has an intense yet delicate flavor, and turns even the simplest recipe into something special. In this article I tell you how to make it and how I used it in my kitchen so you can try it too.
Meanwhile, here you can find some octopus recipes
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 5 Minutes
- Cooking time: 10 Minutes
- Portions: 1Piece
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for octopus mayonnaise
- 2 1/8 cups cooking water (from the octopus)
- 1 1/4 cups sunflower oil (add little by little)
- to taste lemon juice (to taste)
Tools
- 1 Small saucepan
- 1 Immersion blender
Preparation of octopus mayonnaise
Chef Antonino Cannavacciuolo’s octopus mayonnaise is one of his most famous preparations: a creamy sauce obtained by emulsifying the octopus cooking liquid, rich in natural gelatin. It’s not a secret recipe; the chef has shown it several times on TV and used it in some of his dishes.
Take about 2 1/8 cups of octopus cooking water (about 500 mL) (POLPO CON PATATE VIOLA E OLIVE TAGGIASCHE), strain it and pour it into a small saucepan. Turn on the heat and reduce over medium-high heat until you obtain about 3.4 fl oz (about 100 mL). Then let it cool.
Put the reduced liquid into a tall mixing cup and start blending with an immersion blender. Then, like for a classic mayonnaise, begin to pour the oil in a thin stream. Continue until you get a thick, stable cream, just like a mayonnaise. Taste and add salt if needed.
Chef’s tips
Use frozen octopus: it helps break the fibers and makes it more tender.
Mild oil: avoid very fruity oils that would overpower the octopus flavor. I used sunflower oil.
Uses: perfect with grilled octopus, potatoes, shellfish, gourmet sandwiches, tapas.
TIPS and NOTES
How to store
In the refrigerator, in an airtight container.
It’s better to choose a small jar so it stays more compact and doesn’t absorb odors.
How long
It keeps well for 1–2 days.
After that time it tends to lose its creamy consistency and the flavor becomes less pleasant.
Ideas for using it
With grilled octopus One of the most natural combinations: a spoonful of mayonnaise under or over the grilled tentacles immediately gives a “restaurant” touch.
With boiled or smashed potatoes An alternative to the classic octopus-and-potatoes salad. Just add a bit of octopus mayonnaise for creaminess and flavor.
In a gourmet sandwich Perfect for seafood sandwiches: crispy octopus, salad and a smear of octopus mayonnaise. Simple but impressive.
As a base for an appetizer Spread on crostini or bruschetta, perhaps topped with a piece of octopus, shrimp or grilled vegetables.
To finish a seafood pasta With the heat off, a spoonful of octopus mayonnaise can bind a pasta with seafood or with octopus itself, making it richer.
With white fish or shellfish Pairs well with sea bass, gilt-head bream, shrimp or scallops, especially if steamed or grilled.
As a finishing touch Seafood salads, summer bowls, fish tartare: a teaspoon immediately gives character.
